Caramel Apple Fudge – Sweet, Buttery Fall Bliss in Every Bite
Who else CRAVES that warm, gooey, melt-in-your-mouth caramel apple goodness as soon as fall hits (or let’s be real—year-round)? Get ready for the ultimate indulgence: Caramel Apple Fudge. It's sweet, creamy, buttery, and studded with soft apple bites for that iconic autumn flavor. Perfect for gifting, snacking, or holiday dessert tables!
Equipment You’ll Need
- 8x8 inch baking pan
- Parchment paper
- Large heavy-bottomed saucepan
- Candy thermometer (for accuracy)
- Wooden spoon or stand mixer
- Spatula (offset preferred for smoothing)
Ingredients
- 2 cups granulated sugar
- 1 cup light brown sugar, packed
- 3/4 cup (1 1/2 sticks) unsalted butter
- 2/3 cup evaporated milk
- 1 teaspoon vanilla extract
- 1 cup mini marshmallows (optional, for extra creaminess)
- 1 cup chopped dried apples (or finely diced fresh apples, lightly pre-cooked)
- 1/2 teaspoon ground cinnamon (optional)
Instructions
1️⃣ Prep the Pan:
Line an 8x8 inch baking pan with parchment paper, leaving an overhang. Lightly grease the paper.
2️⃣ Make the Base:
In a large saucepan, combine granulated sugar, brown sugar, butter, and evaporated milk.
3️⃣ Bring to a Boil:
Cook over medium heat, stirring constantly until the butter melts and the sugars dissolve. Bring to a full rolling boil.
4️⃣ Boil & Monitor Temp:
Continue boiling and stirring for 5–7 minutes. Use a candy thermometer and boil until the mixture reaches 234°F (112°C) (soft ball stage).
5️⃣ Add Flavor & Mix-Ins:
Remove from heat. Stir in vanilla, mini marshmallows, dried apples, and cinnamon if using.
6️⃣ Beat the Fudge:
Using a wooden spoon or stand mixer, beat the mixture vigorously for 5–7 minutes, until it thickens and loses its glossy sheen.
7️⃣ Pour & Smooth:
Immediately pour the fudge into the prepared pan. Spread it evenly with a spatula.
8️⃣ Cool Completely:
Let set at room temperature for 2–3 hours, or refrigerate for 1 hour until firm.
9️⃣ Cut & Store:
Lift the fudge using the parchment. Cut into squares and store in an airtight container at room temp for up to 2 weeks, or refrigerate for longer freshness.
Tips & Variations
- Candy thermometer = fudge perfection. For best texture, aim for the exact temperature.
- Use dried apples for longer shelf life, or simmer fresh diced apples briefly to reduce moisture.
- No marshmallows? No problem! The fudge will still be delicious and creamy.
- Add a drizzle of caramel or sprinkle sea salt on top before it sets for a gourmet twist.
Caramel Apple Fudge
Ingredients
Equipment
Method
- Line an 8x8 pan with parchment; grease lightly.
- In saucepan, combine sugars, butter, and milk. Stir until melted.
- Bring to a boil, stir constantly, and cook to 234°F (soft ball stage).
- Remove from heat. Stir in vanilla, marshmallows, apples, and cinnamon.
- Beat vigorously until mixture thickens and dulls.
- Pour into pan, spread smooth.
- Cool 2–3 hours until firm.
- Cut into squares and serve or store.